EY
Show notes ↗
One weekend it took Ethan Friday, Saturday and Sunday to prepare, cook, fill, label and package enough jars to meet his orders, and he realised he couldn't keep doing that as orders grew. He needed a more efficient way to produce at scale.
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He'd met a guy on Instagram doing frozen dumpling deliveries who operated out of a commercial kitchen that was a cooking school. The owner was happy to let Ethan cook on the weekends, since the school couldn't run classes then because of COVID restrictions. It was perfect: he worked his corporate job Monday to Friday and cooked batches on weekends, using two wok burners and massive woks that fit more oil and cooked much quicker than the little baby flames at home.